Autumn Kale Salad with Fennel, Honeycrisp & Goat Cheese

This Autumn Kale Salad brings together everything you crave in a fall dish: hearty kale, crisp Honeycrisp apple, refreshing fennel, creamy goat cheese, and a pop of sweetness from dried cranberries. Toasted pepitas add crunch, while a zesty lemon-maple Dijon dressing ties it all together. It’s cozy, colorful, and the perfect way to celebrate seasonal flavors.

Ingredients

Method

Nutrition

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Step 1

Prep the kale: Strip the ribs from the kale, chop the leaves into bite-sized pieces, and place in a large bowl. Sprinkle with a small pinch of sea salt and massage until softened and darker in color.

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For

2

M

I

1

bunch

Kale, large

1

Honeycrisp apple, medium

1

bulb

Fennel, medium

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Per Serving

Calories

300kcal

Fat

18g

Carbs

28g

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Notes

If kale feels too bitter, let it rest after massaging with lemon juice for extra softness. Substitute goat cheese with feta or a dairy-free alternative. Swap pepitas for toasted walnuts or pecans if you prefer.

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